Coconut Sticky Rice with Pumpkin Custard

Ingredients

• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) pumpkin puree 1 cup (200g) pumpkin puree
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 4 eggs 4 eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Toasted sesame seeds or shredded coconut, for garnish Toasted sesame seeds or shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 7g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and transfer it to a steamer lined with cheesecloth. Steam the rice over medium heat for 25-30 minutes, or until it becomes tender and sticky.
3. 3.
   In a saucepan, combine the coconut milk, water, pumpkin puree, sugar, and salt. Heat the mixture over medium heat until it starts to simmer, stirring occasionally.
4. 4.
   In a separate bowl, whisk the eggs and vanilla extract together. Slowly pour the hot coconut milk mixture into the egg mixture while whisking continuously.
5. 5.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let it cool.
6. 6.
   Once the sticky rice is cooked, transfer it to a serving dish. Flatten the rice gently with a spoon.
7. 7.
   Pour the cooled pumpkin custard over the sticky rice, spreading it evenly.
8. 8.
   Garnish with toasted sesame seeds or shredded coconut.
9. 9.
   Serve warm or chilled.

Treat your ingredients with care...

• Sticky rice — Make sure to rinse the sticky rice thoroughly to remove excess starch before soaking. This will help achieve a fluffy and sticky texture.
• Pumpkin puree — If you don't have pumpkin puree, you can make your own by steaming or roasting pumpkin chunks and blending them until smooth.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before using to ensure the cream and liquid are well combined.
• Eggs — For a vegan version, substitute the eggs with a plant-based egg substitute or use a combination of cornstarch and water as a thickening agent.

Tips & Tricks

• Soaking the sticky rice overnight will yield the best results in terms of texture.
• To achieve a vibrant orange color in the pumpkin custard, use a ripe and flavorful pumpkin variety such as Kabocha or Butternut.
• For added flavor, you can infuse the coconut milk with pandan leaves or a pinch of cinnamon during the cooking process.
• If you prefer a sweeter dessert, you can increase the amount of sugar in the pumpkin custard.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Serving advice

Coconut Sticky Rice with Pumpkin Custard is traditionally served as a dessert. It can be enjoyed warm or chilled, depending on personal preference. Serve it in individual bowls or on a platter, allowing each person to scoop out their desired portion. This dessert pairs well with a cup of hot Thai tea or a refreshing glass of iced lemongrass tea.

Presentation advice

To enhance the presentation of Coconut Sticky Rice with Pumpkin Custard, garnish each serving with a sprinkle of toasted sesame seeds or shredded coconut. You can also add a few slices of fresh mango or a drizzle of coconut cream for an extra touch of elegance. Serve the dessert on a decorative plate or in a traditional Thai dessert bowl for an authentic touch.